La Banderita Mexican Vegetable Lasagne | Justine Schofield Recipe
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Cooking tools:
- Food processor
- Grill
- Oven
- Mortar and pestle
- Colander
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Spatula
- Tongs
- Serving platter
- Kitchen towel
Ingredients
- La Banderita Street Tacos or Taquitos
- 3 bunches of spring onions
- 1 whole side barramundi fillet, skin on (about 600–800g)
- 2 tbsp extra virgin olive oil
- 1 tsp cumin seeds, crushed
- 1 tsp coriander seeds, crushed
- Salt
- pepper
- 3 ripe tomatoes, halved
- 1 tbs red wine vinegar
- 3 tbs cashews, soaked overnight then drained
- 3 tbsp extra virgin olive oil
- Chilli sauce (optional)
- 1 corn on the cob
- 1 avocado, cut into 3 cm chunks
- A few sprigs coriander
- Juice of 1 lime
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